You will be layering
the ingredients into a 11 x 7 glass baking dish. I prepare the layers in my Le
Cruset large Saute pan.

Start with 1/4 cup of
the coconut oil in the pan and add one of the diced onions to the pan.
When the onions are good and brown, add the fresh garlic. Once the garlic
starts to bubble, add the kale and work it down in the pan. Now add the
sorrel and then add half the herb paste to the pan with half the squash and
zucchini. Salt & pepper the mixture to taste. Keep everything in the
pan moving until the water starts to come out of the squash and zucchini and
then pour the mixture into the baking dish as your first layer.

Clean out the pan and
then add another 1/4 cup of coconut oil to the pan and start the rest of the
onions. When they glaze over, add the veal, topped with the pizza seasoning and
then break up the meat nicely and blend with the onions and seasoning. when
nicely blended create a hole in the center of the pan moving the meat equally
up on all sides and drop the remaining coconut oil into the center. Top the oil
with the rest of the squash and zucchini. Salt & pepper the mixture to
taste. Blend this well with the meat and finally add the remaining herb
paste and work it into the mixture evenly. Now add this layer to the baking
dish. Even the meat over the top of the veggie base and now add the
cheese cubes evenly to the top later.

You can reserve this
baking dish while you clean the kitchen or shower before guests arrive or until
10 minutes before you need to serve the meal. I often prepare this
portion of the dish in the morning and then finish it just before dinner.

To finish the dish,
broil for 10 minutes uncovered. BAM! Let the cheese layer cool for about 5
minutes and then cut and serve like lasagna.

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